Peach Mangoes

Ingredients

• large, fine, free-stone peaches
• put back the piece
• put the peaches into a strong brine
• leave 86 hours
• let them lie 20 minutes in cold water
• 1 cup sugar to each quart of vinegar
• fill the inside with grated horseradish
• a little celery seed
• crushed ginger root
• moistened with vinegar

Method

1. 1

   Cut a hole in the side of the peaches to remove the stone, put it back, tie it in, soak in brine for 86 hours, drain, soak in cold water for 20 minutes, fill with grated horseradish, celery seed, and crushed ginger moistened with vinegar.

2. 2

   Replace the piece, sew or tie it, stand in jars, cover with boiling hot vinegar containing 1 cup sugar per quart, and tie up when cold.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 399. The excerpt below is the record exactly as published.

PEACH MANGOES — Take large, fine, free- stone peaches; with a silver knife cut a hole in the side just large enough to remove the stone, take it out, put back the piece, tie it in, and put the peaches into a strong brine; leave 86 hours, drain out, and let them lie 20 minutes in cold water; wipe carefully, and fill the inside with grated horseradish to which is added a little celery seed and crushed ginger root, and moistened with vinegar. Replace the piece forming the opening, sew or tie it in place with thread; stand them closely in glass jars, and cover them with boiling hot vinegar, containing 1 cup sugar to each quart of vinegar

Cook this with the app: pantry check, scaling, and the assistant.